Teresa's Recipes
Potato Waffle Eggs Benedict
Indulge in a delightful twist on the classic Eggs Benedict, where crispy potato waffles take center stage instead of traditional English muffins. This innovative breakfast dish offers a unique texture that perfectly complements the velvety hollandaise sauce and perfectly poached eggs. Topped with savory Canadian bacon and a sprinkle of fresh chives, each bite promises a mouthwatering explosion of flavors. Originating from the classic brunch favorite, this rendition pays homage to the beloved dish while adding a hearty, comforting element.
Ingredients
- 2 cups, grated Potatoes
- 1 teaspoon, to taste Salt
- 1/2 teaspoon, to taste Black pepper
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon Lemon juice
- 1/2 cup, melted Butter
- 4 slices Canadian bacon
- 1 tablespoon White vinegar
- 4 large Eggs
- 2 tablespoons, chopped (for garnish) Chives
Dietary Notes
- Servings: 4
- Dish Type: Brunch
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 30g
- Carbs: 30g
- Protein: 12g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Preheat your waffle iron and grease it well to prevent sticking.
- In a large bowl, squeeze out any excess moisture from the grated potatoes using a clean kitchen towel. Season with salt and pepper, and cayenne pepper for a kick.
- Press the seasoned grated potatoes into the preheated waffle iron, cooking until they are golden brown and crispy, about 5-7 minutes.
- While the waffles are cooking, fill a pot with water and bring it to a simmer. Add the white vinegar to the water.
- Crack the eggs into small bowls or ramekins. Gently slide the eggs into the simmering water, poaching for about 3-4 minutes until the whites are set but the yolks are still runny.
- In a skillet over medium heat, cook the Canadian bacon until browned and heated through, about 2-3 minutes per side.
- To prepare the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), and slowly whisk in the melted butter until the sauce thickens and becomes creamy. Season with cayenne pepper, salt, and pepper to taste.
- To assemble, place a crispy potato waffle on a plate, layer with a slice of Canadian bacon, top with a poached egg, and generously drizzle with hollandaise sauce.
- Garnish with chopped chives and serve immediately for a delightful breakfast experience.
Tips
- For extra flavor, consider adding finely chopped garlic or onion to the grated potatoes before cooking.
- You can substitute the Canadian bacon with smoked salmon for a different taste.
- If you're short on time, you can use store-bought hollandaise sauce.